This is my favorite way of making mussels, by the pound. And I don’t use butter for this. The flavor of the dry white wine + tomatoes + 1 full cup of flat-leaf parsley is enough.
[100% organic & wild mussels]
- 1 lb mussels
- 1 tsp olive oil
- 1 small shallot, finely diced
- 4 garlic cloves, finely diced
- One can 14 oz. diced tomatoes
- 1 full packed cup flat-leaf parsley, finely chopped
- 1 cup dry white wine
- 1 tsp salt
Drain the juice out of the canned tomatoes and set aside. Finely dice the garlic and the shallot then heat up a small skillet and cook in olive oil until fragrant.
In a pot, start boiling the tomatoes and the white wine on high heat. When the garlic and shallots are fragrant, add them to the pot with the salt and half of the parsley.
While the pot mixture is cooking, clean + scrub + pull out the beards of the mussels. Add the mussels to the pot once it boils and sprinkle the remaining parsley but save a little bit for garnishing later. Steam for 7-8 minutes, until the mussels open completely. Discard ones that don’t open. Sprinkle with the remaining parsley then eat immediately.